Leek and Potato Soup

One of my favorite things on a cool rainy day is a warm bowl soup. This recipe is amazing, it is meat free and dairy free but the consitency is very creamy. It is simple and quick to prep. Hope you enjoy it as much as I do:)

1 lbs leeks, choppped (3 medium leek)
1 tbsp extra virgin olive oil
1 lb baking potatoes, peeled and chopped in cubes
4 cups homemade veggie stock
tsp sea salt

In a sauce pan combine the olive oil and leeks. Cook on low heat until the leeks are browned. (Make sure when you chop up the leeks to include even the dark green parts at the ends – they add more flavor). Once the leeks are cooked, add the potatoes and allow to cook with the lid on for a few minutes. Add the stock and bring to a boil, reduce heat and simmer over medium heat for about 30 minutes or until the potatoes are soft. Use an immersion blender and blend the soup until smooth. You can add more or less broth depending on how thick you like your soup. Add sea salt to taste and serve warm!!


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